Grill50 — Practical Grilling & BBQ Guides

Grill Thermometer Buying Guide: Probe Types and Calibration

Practical advice: choose the probe type first, then check the reading against a known temperature. For how to use a thermometer during a cook, see grilling with a meat thermometer.

Probe types: instant-read, dial, and leave-in

Digital instant-read thermometers take their reading at the tip. The Kansas State University fact sheet says, “Digital food thermometers measure temperatures at the tip of the probe and provide quick readings.” The Virginia Department of Agriculture and Consumer Services sheet adds that the reading takes about 5 seconds: “The internal temperature of the food being checked is registered in about 5 seconds.”

The same VDACS sheet sets a limit on instant-read models: “Instant-read dial and digital thermometers are designed for quick temperature reading and should not be placed into food during cooking.” It also says, “Digital thermometers are not oven-safe and should never be immersed in water.”

A dial thermometer has “a round dial on top of a long metal stem.” VDACS says that “Large dial thermometers are oven-safe and good for large roasts and whole poultry.” For leave-in use, the K-State sheet says some digital models “may include features like the ability to leave the probe in the food during cooking.”

Practical advice: choose by the food. An instant-read model suits thin cuts and quick checks, and an oven-safe dial or a leave-in model suits roasts and whole birds.

Where to put the probe

The Minnesota Department of Health says, “Place the thermometer in the middle of the thickest part of the food, away from bone, fat or gristle.” For irregular shapes, it adds: “With irregularly shaped food, such as a whole chicken or a beef roast, check the temperature in several places.”

The NC State Extension Surry County article makes the same point: “The food thermometer should be placed in the thickest part of the food,” and it “should not be touching the bone, fat, or gristle.”

VDACS gives dial-specific placement: “Dial thermometers should have the stem inserted straight into the food or at an angle about 2 inches into the thickest part of the food without touching bone or fat.” For thin foods, it says, “Thin foods such as hamburgers, chicken breasts or pork chops may require insertion in the side.”

Calibrate with an ice-water check

North Dakota’s Department of Health calibration guidance sets an accuracy target: “Food temperature measuring devices such as thermometers shall be accurate to ±2°F.” Its ice-water steps start with “Fill a large container with crushed ice.” Then, “Add cold water to the container until the container is full,” and “Wait 5 minutes then stir well.”

Place the probe so that “the sensing area is completely submerged,” and “Do not let the sensing area touch the bottom or sides of the container.” After “Wait 30 seconds or until the readout is stable,” the guidance says, “The temperature of the ice water should read 32°F.” If it does not, it says to “consult manufacturer’s instructions on how to adjust the thermometer readout.” Kansas State’s fact sheet also notes that “ice bath method is widely used to calibrate a digital thermometer.”

Boiling-water check for grill thermometers

The same North Dakota guidance assigns the method by use: “Thermometers intended for measuring hot temperature items shall be calibrated in boiling water, while those used for cold temperatures shall be calibrated in ice water.” A grill thermometer reads hot food, so the boiling-water check applies to it. The sheet says, “The temperature of the boiling water should read 212°F.”

The guidance also calls for repeat checks: “Repeat steps routinely, especially after thermometer is dropped or after extreme temperature change.” VDACS says that “All thermometers should be calibrated periodically for accuracy following the manufacturer’s directions.” Practical advice: run the check before the first cook of each season and after any drop.

What to look for when buying

  • An instant-read digital model for thin cuts and final checks. It reads from the probe tip and should not be placed into food during cooking (VDACS).
  • An oven-safe dial for large roasts and whole poultry (VDACS).
  • A digital model that can stay in the food during cooking (K-State). Practical advice: check the manual for the probe and cord limits before a long cook.
  • An accuracy within ±2°F, the target North Dakota sets for food temperature devices (North Dakota Department of Health).

For cooking targets on specific cuts, see the steak grilling guide and the chicken grilling temperature guide.

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